Pumpkin Muffins

t's that time of year - where everything is pumpkin flavored.  You have pumpkin flavored beer, pumpkin flavored coffee, pumpkin flavored milkshakes.  Not to be outdone over here at BOLD Pittsburgh, we're going to share in our own flavor of the season with pumpkin spice muffins.  


I perfected these bad boys a couple years back.  And, they're perfect just out of the oven with the fresh glaze drizzling down the side.  Just thinking about them now, I want to stop writing and head into the kitchen.  But, then I'm sure you're having the same thought - and you don't have the recipe...yet.  So, we'll just cut to the chase.

Pumpkin Spice Muffins - Recipe 

2 eggs

1 c brown sugar

1 c water (can substitute milk)

1 c canned pumpkin

1/2 c applesauce (unsweetened)

1 c brown sugar

2 tbsp white sugar

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/4 tsp ginger

3 c flour

4 tsp baking powder

1 tsp salt


1. Preheat oven to 350.

2. Line cupcake pan with cupcake papers.

3. In a large bowl mix all but the flour, baking powder and salt.

4. In a separate bowl mix the flour, baking powder and salt.

5. Add the flour mix to the pumpkin mix until well combined.

6. Fill muffin liners to 3/4 full.

7. Bake 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Spiced Glaze - Recipe

1 1/2 c apple juice

1 c brown sugar

1 c corn syrup

4 tbsp butter (melted)

1 tsp lemon juice or apple cider vinegar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/8 tsp allspice


1. Mix all ingredients in a medium saucepan.

2. Bring to a boil over high heat - stirring occasionally.

3. Once boiling, simmer approximately 15-20 minutes or until thickened to a syrup consistency - stirring occasionally.

4. Spoon over prepared muffins.